The colorings, additives and preservatives added to food products, as well as food processing techniques, are a source of great concern in 2026 because they are ubiquitous worldwide, yet the effects of these items on metabolic health are not fully understood. In addition, researchers are increasingly investigating how these dietary items may also affect the brain as people age. Dr. Owen Carmichael of LSU’s Pennington Biomedical Research Center is helping advance that understanding through a new comprehensive look at the potential relationship between ultraprocessed foods – those featuring extensive processing and additives – and the aging brain.

A three-herb formula (Ganoderma lucidum, Rhodiola rosea, Paecilomyces hepiali) restored immune function in rats kept under simulated microgravity and then challenged with bacteria. Inflammation fell and the spleen stayed intact, with NF-κB/RelA, a switch that drives inflammation, held in check. This study provides a new approach for developing functional foods suitable for use during long-duration spaceflight.

Emory University researchers have developed NutriCamp, a dietary assessment app available on iOS and Android. Users can record what they eat through photos, text or voice. NutriCamp identifies foods, estimates portions and calculates 65 nutrients and food components, including macronutrients such as protein, fat and carbohydrates, and micronutrients such as vitamin D, iron and folate. Going beyond weight loss, this app supports individual nutritional needs, including those with medical conditions.